Zaalouk

After tasting Zaalouk in Essaouira Morocco I just had to make this aubergine dip for myself when I got home.
Ingredients
Serves 4
2 tbsp olive oil
2 large aubergines, diced to 1cm cubes
4 medium tomatoes seeded and chopped
4 garlic gloves, finely chopped
1.5 tsp paprika
1 tsp ground cumin
1 tsp salt
1 tbsp chopped fresh coriander
1 lemon wedge (optional)


Method
In a medium sized pan, add the olive oil and the garlic. Heat up to a medium temperature. Add the aubergine and stir well so it doesn't stick. When the aubergine has browned add the tomatoes and chopped coriander. Cover over low medium heat until the vegetables are soft. A good 25 minutes should do it. Stir occasionally to make sure it doesn't stick to the pan.

Mash the vegetables with the back of a wooden spoon and continue to cook any  liquid has evaporate leaving a thick consistency.

Season with salt and/or a little lemon juice to taste.

Best served at room temperature as a side dish or cold as a dip.